Perfect for a casual get together with friends.  All you need to compete this feast is a fresh tossed salad and some ice cold beer. 

1 C butter, melted
1 C margarine, melted
1/2 C Worcestershire sauce
1/4 C lemon juice
1/4 C ground pepper
2 t hot sauce
2 t salt
4 cloves garlic, minced
5 lbs. unpeeled medium-size fresh shrimp
2 lemons, thinly sliced
French bread

1. Combine first 8 ingredients; pour half of mixture in a large ceramic heat¬proof dish. Layer shrimp and lemon slices in sauce; pour remaining sauce over shrimp and lemon.
2. Bake, uncov¬ered, at 400° for 20 minutes or until shrimp are pink, stirring twice.
3. Drain sauce, and serve with shrimp and French bread.

Serves 6 to 8

Nina’s cornbread recipe has become the default cornbread recipe for most of us on the Cape.  This was her grandmother’s, and it’s every bit as good now as it must have been way back then.

Mix Together:
1 ½ C corn meal
1 heaping T flour
1 t salt
½ t soda

Add To The Above:
1 C buttermilk
1/3 C salad oil
2 eggs beaten

Add To The Above:
1 small can creamed corn
3 - 6 jalapeno peppers minced
½ bell pepper, chopped
4 -5 green onions, sliced w/greens
2 C sharp cheddar cheese, grated

Heat iron skillet on top of stove with oil and a little cornmeal before adding mixture. Leave for about 5 minutes or less. Bake in oven 30 to 45 minutes at 350.

This is Jill’s signature salad, super simple and beyond good.  Be sure to give it a try.

10 Strips crispy cooked bacon, cut or crumbled
4 bunches spinach leaves, washed & dried
3 hard-boiled eggs
Red onion - sliced. (I use ¼ of onion).

Dijon Vinaigrette Dressing

1 T grated Romano Cheese
¼ C Tarragon Vinegar
¼ C mayonnaise
½ C Dijon mustard (generous ½ C)
1 ½  sugar
1/8 t EACH of salt, paprika, garlic salt, celery seeds, poppy seeds, sesame seeds and black pepper.
1 C vegetable oil

1. Combine all ingredients except the oil in a mixing bowl or blender. Slowly blend while adding oil in a thin, steady stream.

This is based on a recipe I saw on a Food Network TV show on healthful cooking.  These beans are absolutely so delicious, good for you, and bear no resemblence at all to any canned refried beans. 

1 T olive oil
1 onion diced
4 cloves garlic, minced
2 15-oz. cans pintos, drained & rinsed
1 t McCormick’s ancho chili powder
1 t cumin
1 C chicken broth
1/2 C chopped cilantro

• Preheat a large skillet, preferably cast iron, over medium heat.  Add olive oil, heat briefly, then add chopped onion.  Stir to prevent browning, and cook until translucent, about 5 minutes.  Sprinkle with salt.  Add garlic, and continue to cook for about another 2 minutes taking care not to let the garlic brown.
• Stir in beans, ancho chili and cumin.  Add chicken broth and stir to mix.  Let beans simmer for about 10 minutes.
• Mash beans to desired consistency with either a potato masher of back of a large wooden spoon.  Continue to simmer until nearly dry, adding additional chicken broth if desired to reach your preferred texture.
• Stir in chopped cilantro and serve.

1/2 C EVOO
1/2 lb. shiitake mushrooms, stems discarded, caps thickly sliced
Salt and freshly ground pepper
1 bunch scallions, white and light green part only
1 large hot red chile, seeded and thinly sliced
2 dozen littleneck clams, scrubbed
1 1/4 C dry, fruity white wine
1 lb. shelled and deveined medium shrimp
Crusty bread, for serving

1. In a large deep skillet, heat the extra­ virgin olive oil until shimmering. Add the shiitake mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Season with salt and pepper. Add the scallions and chile and cook for 2 minutes, until just softened.
2. Add the clams and wine and cook uncovered, stirring, until half of the clams are opened, about 4 minutes. Add the shrimp and cook, stirring, until all of the clams are open and the shrimp are pink and cooked through, about 4 minutes longer. Serve in deep bowls with crusty bread to sop up the sauce.

I’ve been on a couscous kick lately.  This is one of the first couscous recipes I ever tried and it’s great.  Sally brought this as a salad course to one of our lunches and was nice enough to share the recipe.

1 C chicken broth
1 C couscous
2 T fresh lemon juice
1 t grated lemon zest
1 t Dijon mustard
1 T olive oil
2 cloves garlic crushed
¼ C red onion or thinly sliced green onions
1 C chopped red pepper
1 C steamed and quartered fresh green beans
½ C coarsely chopped pitted Kalamata olives
2 cups of quartered or halved cherry tomatoes
1 can (15 ozs.) garbanzo beans rinsed and drained.
1 T chopped fresh cilantro or basil
Salt and Pepper to taste

• Heat the broth to boiling. Put the couscous in a large bowl, pour in the boiling broth. Stir, cover and let sit for 5 minutes or until thoroughly cooked.  Fluff with a fork.

• In a small bowl, whisk together lemon juice, zest, mustard, olive oil and garlic.

• Toss the remaining ingredients into the couscous, fluff until evenly mixed.  Chill and serve.

OK, I confess - I’m a jalapeno junkie.  I’ll eat anything wth jalapenos.  These grits are great any time of day, just as good for dinner as for breakfast.   Perfect with fresh fried fish.  

4 C water
1/2 t salt
1 C quick grits
1 C (4 oz.) grated sharp Cheddar cheese
8 oz. Monterey Jack cheese with jalapenos, cubed
1/4 C (1/2 stick) butter or margarine
3 eggs, lightly beaten
2 T chopped jalapeno peppers
1 T Worcestershire sauce
Paprika

• Preheat oven to 350°F. Grease a 2-quart baking dish. Bring water and salt to a boil in large saucepan. Stir in grits. Cover; reduce heat to low. Cook 5 minutes, stirring occasionally. Remove pan from heat.
• Stir in cheeses and butter until melted. Add eggs, jalapeno pepper and Worcestershire sauce; blend well. Pour mixture into prepared dish. Sprinkle with paprika, as desired.
• Bake 40 to 45 minutes or until set. Cool 10 minutes before serving.

Makes 6 to 8 servings.

These are super simple to make and the guys just inhale them at parties.  They freeze well, too, so they’re easy to keep on hand for when you need a quick nibble to serve when unexpected guests show up.

1 ½ C sifted flour
1 t baking powder
½ t baking soda
½ t salt
2 T Crisco
2 T cultured buttermilk powder
½ lb. grated sharp Cheddar cheese
1 lb. hot bulk sausage

• Preheat oven to 425.

• Set aside 1 T flour for kneading the dough.

• Sift together the remaining flour, baking powder, baking soda, buttermilk powder and salt in a mixing bowl. Blend well. Add the shortening and cut in. This is easiest to do by simply working it together with your fingers.

• Add the cheese and uncooked sausage and knead briefly in the bowl until well blended and smooth. Shape the mixture into balls about 1 inch in diameter, rolling between the palms of your hands. As the balls are shaped, arrange them on a baking sheet. (The biscuits may be frozen and baked later after thawing).

• Place in the oven and bake 15 to 20 minutes.

Makes about 5 dozen